Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03984 and BACOVA_03985 are separated by 72 nucleotidesBACOVA_03985 and BACOVA_03986 are separated by 120 nucleotidesBACOVA_03986 and BACOVA_03987 are separated by 216 nucleotidesBACOVA_03987 and BACOVA_03988 are separated by 130 nucleotides BACOVA_03984: BACOVA_03984 - PAS domain S-box protein, at 314,027 to 315,913 _03984 BACOVA_03985: BACOVA_03985 - tRNA-Lys, at 315,986 to 316,058 _03985 BACOVA_03986: BACOVA_03986 - ATP-binding cassette protein, ChvD family, at 316,179 to 317,870 _03986 BACOVA_03987: BACOVA_03987 - hypothetical protein, at 318,087 to 321,467 _03987 BACOVA_03988: BACOVA_03988 - endonuclease/exonuclease/phosphatase family protein, at 321,598 to 322,698 _03988
Group Condition BACOVA_03984 BACOVA_03985 BACOVA_03986 BACOVA_03987 BACOVA_03988
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.0 N.D. -1.8 -0.7 +0.7
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.2 N.D. -1.8 -0.3 +0.3
carbon source complex media GAM 1 x (C) complex media -0.0 N.D. -1.4 -0.0 -0.1
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.1 N.D. -0.8 -0.6 +0.1
carbon source complex media GAM 1 x (C) complex media +0.0 N.D. -1.6 -0.0 +0.2
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.1 N.D. -1.1 -0.2 +0.0
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) -0.1 N.D. -0.8 -0.6 +0.1
carbon source Pullulan 2.5 mg/mL (C) -0.0 N.D. -1.1 -0.2 +0.1
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.0 N.D. -1.1 -0.2 +0.1
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) +0.1 N.D. -1.2 -0.2 +0.1
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) -0.2 N.D. -1.0 -0.1 +0.2
carbon source Mucin from porcine stomach type III 2.5 mg/ml (C) +0.0 N.D. -0.9 -0.6 +0.3
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.1 N.D. -1.1 -0.1 +0.2
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) +0.2 N.D. -1.0 -0.3 +0.2
carbon source Glucomannan (konjac) 2.5 mg/mL (C) +0.1 N.D. -1.0 -0.2 +0.2
carbon source Inulin from chicory 2.5 mg/mL (C) +0.1 N.D. -1.1 -0.1 +0.2
carbon source Locust bean gum 2.5 mg/mL (C) +0.1 N.D. -0.9 -0.3 +0.2
carbon source B-glucan from yeast 2.5 mg/ml (C) +0.0 N.D. -1.1 -0.1 +0.3
carbon source b-Glucan from Oat 2.5 mg/ml (C) +0.2 N.D. -0.8 -0.3 +0.1
carbon source Glucomannan (konjac) 2.5 mg/ml (C) +0.1 N.D. -0.8 -0.3 +0.2
carbon source complex media LB 1 x (C) complex media +0.0 N.D. -1.1 +0.1 +0.2
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.1 N.D. -0.8 -0.1 +0.5
carbon source complex media Columbia 1 x (C) complex media +0.1 N.D. -1.1 +0.3 +0.2
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.1 N.D. -0.7 -0.2 +0.5
carbon source NAG 10 mM (C) -0.1 N.D. -0.8 -0.0 +0.6
carbon source NAG 10 mM (C) +0.1 N.D. -0.7 -0.2 +0.5
carbon source amylopectin from maize 2.5 mg/mL (C) +0.0 N.D. -0.8 +0.2 +0.5
carbon source amylopectin from maize 2.5 mg/ml (C) +0.3 N.D. -1.0 +0.5 +0.5
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -0.1 N.D. -0.5 +0.9 +0.2
carbon source Glycogen from bovine liver 2.5 mg/mL (C) +0.0 N.D. -0.5 +0.9 +0.2
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